Michael Binder Email & Phone Number

Napa, California, United States

Napa, California

Calistoga Ca.

I was part of the opening team for this charming main street Calistoga restaurant owned by the Pestoni family. Designed all order guides and inventory sheets on excel. Rustic Italian cuisine. Seventy seats. Serving dinner five nights a week, and lunch three days a week. Hand rolled pasta and house made desserts. Chef Joseph Venezia was one of a handful of protégés of Marcella Hazan. There was a small staff at the Hotel D'Amici, with the chef and I doing the majority of prep and service.… Show more I was part of the opening team for this charming main street Calistoga restaurant owned by the Pestoni family. Designed all order guides and inventory sheets on excel. Rustic Italian cuisine. Seventy seats. Serving dinner five nights a week, and lunch three days a week. Hand rolled pasta and house made desserts. Chef Joseph Venezia was one of a handful of protégés of Marcella Hazan. There was a small staff at the Hotel D'Amici, with the chef and I doing the majority of prep and service. There were also some offsite events at the winery the Pestoni's own. Show less

Berkeley Ca.

Five an American Bistro was housed in the Hotel Shattuck Plaza. As the A.M. Sous chef I led a crew of seven to nine staff. Overseeing the breakfast, lunch, and weekend brunch menus. Seventy seats. Lunch,Monday thru Friday there was an average of 25-40 covers. 80-100 covers on the weekend for brunch. I was also responsible for the payroll and labor analysis, which I worked very closely with the executive chef on. Five is a member of the Michelin guide's Bib Gourmand list.

San Francisco Bay Area

Located in the Hotel Monaco, a two hundred room, Kimpton owned, hotel in the San Fransisco theater district. A classic French style Brasserie and pub. 188 seats in the restaurant, and another 90 in the pub. I headed the hotel banquet team, while supporting the prep and operations for the restaurants. In addition to this I processed all kitchen invoices and submitted them to accounting for payment. Payroll was another responsibility, correcting daily punches, and monitoring overtime, for… Show more Located in the Hotel Monaco, a two hundred room, Kimpton owned, hotel in the San Fransisco theater district. A classic French style Brasserie and pub. 188 seats in the restaurant, and another 90 in the pub. I headed the hotel banquet team, while supporting the prep and operations for the restaurants. In addition to this I processed all kitchen invoices and submitted them to accounting for payment. Payroll was another responsibility, correcting daily punches, and monitoring overtime, for forty employees. Show less

San Francisco Bay Area

Upscale hot and happening South of Market restaurant owned by the Rosenthal brothers. Cajun influenced American fare. Oversaw, daily prep, lunch service, and weekly changing, seasonally driven lunch menu. Procured and received all goods. Averaging 100-180 covers for lunch daily.

San Francisco Bay Area

Established San Fransisco catering company owned by Bill O'Laughlin and Executive chef Tyler Hill. Led and supported events from small fine dining parties for ten to fifteen people. Up to large corporate events for 2000 people.

San Francisco Bay Area

Second stint at Traci Des Jardin's San Fransisco icon.

Sydney, Australia

While jumping between the garde manger and sauté stations. I worked dinner and weekend brunch. Owned by Australian chef personality Pete Evans. Modern Australian cuisine. 80-100 covers for dinner and up too 250 for brunch.

Sydney, Australia

Cafe/ deli in Surry Hills, Sydney. Very busy lunch spot, focusing on local, seasonal products. 40 seats. Also a deli counter and small offsite catering events.

San Francisco Bay Area

Led team of two to four food runners. Coordinated all stations in kitchen on orders needed. Organized and cleaned plates for the runners and servers. Proof read menus, printed and rotated daily. Made sure all stations front and back of house had plates. Large volume high quality establishment, doing between 200-450 covers nightly.

San Francisco Bay Area

I took over the helm for Robbie Morganstein when he left the Fly Trap. Led all aspects of a very busy 80 seat South of Market restaurant, with twenty staff members. Worked the line eleven services a week, on a station and expediting.

Tryon Nc.

Boutique AAA four diamond hotel in the Blue Ridge Mountain foothills of North Carolina. Thirty seven rooms with a conference center. The dining room had a daily rotating dinner menu, depending on product availability. Breakfast was also served. The property would be completely booked out for conferences regularly. I was also responsible for all kitchen staffing.

San Francisco Bay Area

Working under executive chef Robbie Morgenstien, served classic San Fransisco cuisine. Open for lunch and dinner.

Greater San Diego Area

Flagship in a chain of thirty "modern Italian bistros". 200-400 covers a night.

Newport Ri.

Worked all stations at this two restaurant and banquet hall hotel.

Providence, Rhode Island Area

Line cook- nouveau Mexican cuisine. 90 seats doing sometimes, three turns in a night.

Greater San Diego Area

Worked in two of the hotels in this small chain of three. Line cook in the fine dining outlets of the Bahia (50-60 covers nightly) and the Catamaran (120-150 covers). Also supported banquets and Sunday buffet brunch.

Associate Of Occupational Science, Culinary Arts/Chef Training, 3.72

Advanced Certificate, Wine Steward/Sommelier, 3.5